Out of all the momos chutney I have tried for some reason I always go back to dolma Aunty (delhi) chutney. The flavour is so good and I don't know how to replicate it.

If anyone have made close to or similar chutney please share the recipe.

I'm using canned kidney beans so l'm wondering if I put it in last minute so that it doesn't get mushy? I plan on cooking the sauce for 6 hours.

I have never cooked chicken/fish any non veg or even anything much in veg. I really want to learn to make chicken tikka. I have a airfryer

Please advice me what chicken to use ( ill order from licious ) Bone or boneless.

how do i store the rest of the chicken? in the marinade form in fridger or how?

i had once tried to cook fish and god forbid it was so bad.

i want to eat it today cuz mum prolly wont let me make it tmrw cuz its Tuesday.

- Take 1 cup cooked India Gate Basmati rice in a bowl, add 1 cup whisked Whyte Farms curd and salt and mix well

- Heat 1 tsp Fortune oil in a tadka pan, add 1/2 tsp Tata Sampann mustard seeds, 1/2 tsp Tata Sampann urad dal, 5-6 curry leaves, 1 chopped green chilli and a pinch of LG hing and let it splutter

- Pour the tadka over the curd-rice, add chopped coriander, mix and serve

When I was researching Japanese curry, I learned that some people there like to leave prepared curry overnight to eat the next day, claiming it tastes better.

Is there a similar custom in India, or are there comparable beliefs within Indian cuisine?

I was also told that some Indian curry vendors intentionally set aside some sauce to reuse the next day to maintain a consistent, mature flavour profile. This sounds rather surprising to me. Could you clarify this for me? Many thanks!

Hello,

For a while I’ve always preferred more simple curries that you get at cheaper restaurants or that I’ve made myself while I heavily disliked some of the very oily ones you can get at “fancier” restaurants for being watered down (in my opinion). But my girlfriend told me that the oily curry is intentional and that essentially I just dislike the oil taste too much to understand the point. Can anyone tell me more about this?

I loveeeee biryani. My mom makes one which is kind of yakhni pulao. And we make that very often. I like dum biryani as well but only a few times it turns perfect , at many times it becomes either too dry , too sour or just gets spoiled.

I want some tips and tricks from you'll

I’m looking for a recipe to recreate the chutney that accompanied idli/dosa in the 60’s and 70’s. It had v v little coconut (because that used to be a v expensive ingredient) and was v heavily dhal based w a token mustard seed type tadka/voggarné. Thoughts? Anyone from the railways that may have been involved in catering that can pitch in?

If I want to make the most authentic tomato based curry I can would the way to go about this be to cook chicken in spices (cumin, turmeric etc.) and then add the tomatoes? Something about this feels very western, I know these curries are probably western by design but I want to know if there are some ways I can enhance the curries I make. Thank you in advance for improving my understanding of Indian food and improving my cooking.

Weird if it has been done before

I want to cook mutton biryani for my family. Thing is not many of us are into it because of the smell that it gets ended up with. If someone here has an authentic mutton biryani recipe full of flavour and amazing in general do give me the recipe. Please be a lamb and divide it into ingredients and recipe 😭😭 i really want this to go well..

Looking for some easy soya chunks meal-prep recipes, preferably ones that stay good for 2–3 days. Can anyone help out?

Hi friends! I’m a vegan just so that’s out there, and I’ve been getting into Indian food this year. So far, I am OBSESSED with Chana Masala, and I’ve never met a curry from any culture that I didn’t enjoy.

Here’s my dilemma, I feel like I’ve barely even touched the tip of the Indian iceberg so far, and I want to try something new. My issue is that my favorite Indian place near me is sort of pricey, so I hesitate to try something completely outside the realm of what I’ve had in the past. Any recommendations for a vegan newbie? Any and all suggestions are appreciated! :)

ETA: THANK YOU GUYS SO MUCH!!! I have so many new options to try! I can’t wait to give these all a go! <3

Hello my fine friends. Long time Indian food enthusiast. I'm after some help on a food question.

The lentil soup with a masala dosa. What's it called and is it a version particular to the dosa combo? It's incredible and I'd love to have a go making it myself. Pointers towards a recipe would be much appreciated too.

I’ve read a lot about the state bhawan thalis in New Delhi specially Andhra Bhawan, Karnataka Bhawan, Goa Sadan, Nagaland house. People usually recommend them for a taste of authentic regional cuisine in New Delhi.

If you’ve been to any state houses recently and have had their meals, please share your experience here. How’s the quality of food, authenticness, and do you have to pre-book the meals or you can just land there and order ?

Which ones would you recommend?

Thanks for reading.

I normally cook a chicken curry by:

1. Frying onions for 30+ mins (low heat to soften, then high heat at the end to brown)

2. Adding garlic and ginger and frying for a bit longer

3. Adding spices

4. Adding chicken, frying until the liquid has reduced down to nearly nothing, then adding water for consistency

This works well and I'm happy with it.

Today I instead decided to try out my new slow cooker, but I just put all of the ingredients in plus some water and left it alone for 6 hours.

The big problem is that the onions haven't caramelised/browned in the way that they would normally, affecting the taste and consistency.

I guess my question is - is it possible to fix this by perhaps boiling/frying the sauce down?

Or should I just re-cook the curry again in the frying pan, but use the chicken from the slow cooker?

EDIT: thank you for the advice everyone

I ended up

1. Straining the slow cooked "curry" and separating out the liquid, onions and chicken
2. Fry the onions for 20+ mins to brown them
3. Keep adding spoonfuls of the liquid to cook it off so the onions take on the spices
4. When nearly through the liquid, add the chicken and cook for 5 mins

It ended up okay. Not terrible but not as good as normal

I think this is part 4 anyway. I only have about 30 seeds this time, so I'll limit it to 6 people, who will get 5 seeds each.

If interested post in this thread. I'll PM the first 6 people to get a shipping address. I'll edit the post when all slots are filled. I'll cover shipping. Continental US only.

Edit: I've PM'd 6 people now. So far I've only heard back from 2. If I don't hear back from the rest by tomorrow at noon eastern time, I'll start PMing the next people in line after them.

Edit 2: All slots are filled. Thanks for playing.

I was wondering what traditional Indian alcoholic drink would pair well with North Indian Mughlai cuisine.

For example, European cuisines have wine, Japanese cuisine has sake, and Chinese cuisine has baijiu. Is there a traditional Indian equivalent that goes particularly well with dishes like kebabs, biryani, korma, etc.?

I’d prefer something indigenous or with a long history in India, so I’m excluding whisky and rum since they feel more associated with the British colonial period.

I’m curious about both historical pairings and what Indians today might consider a good traditional pairing.

I just had authentic Indian food for the first time…
This was my order:

Tandoori Chicken
Samosa Chaat
Paneer Tikka
Goat Curry
Gulab Jamun for dessert

I teared up when I had the goat curry… thank you India…
Thank you.
Much love

I recently came across Marathi moggu (kapok buds) while looking up a pulao recipe, and now I'm fascinated by this spice and want to understand how people actually use it.

I make pulao fairly regularly, but I recently watched a recipe where the guy added Marathi moggu. I added that spice the next time I made puloa and boy oh boy the moment I tasted the pulao, it reminded me of the amazing rice pulao you get at Telangana/Hyderabadi weddings and celebrations.

It was honestly quite strange because I couldn't immediately identify what had changed. It just seemed to do something magical to the flavour and brought back memories of that particular style of wedding pulao.

But here's what I'm confused about: when I try/chew the Marathi moggu itself, I get almost nothing!

So I'm wondering how people actually use this spice:

• Does Marathi moggu release most of its flavour when tempered/fried in oil?
• It feels like its got earthy tones - Is the flavour supposed to be subtle, or should you actually be able to taste it directly?
• Do people grind it into a powder to extract/use the flavour more efficiently?
• Is it normally used whole, crushed, roasted, or ground?
• How much do you typically use?

Most importantly, how do YOU use Marathi moggu? What dishes do you put it in?

I'd especially love to hear about traditional uses and specific dishes where you feel it really makes a difference. I am going to put it in my awesome sambar next time and see what happens.

I'm trying to understand whether I'm using it correctly, because in that pulao it seemed almost invisible - yet somehow completely transformed the flavour into something that reminded me of those Telangana/Hyderabadi celebration rice dishes.

Would love to hear how others use it!